Article
Use of Lactobacillus strains to start cassava fermentations for Gari production.
International journal of food microbiology - 10 Dec 2008
Huch Née Kostinek Melanie, Hanak Alexander, Specht Ingrid, Dortu Carine M, Thonart Philippe, Mbugua Samuel, Holzapfel Wilhelm H, Hertel Christian, Franz Charles M A P
Abstract excerpt
Two Lactobacillus strains, Lactobacillus plantarum BFE 6710 and Lactobacillus fermentum BFE 6620, were used to start cassava fermentations in a pilot study under field production conditions in Kenya, to determine their potential to establish themselves as predominant lactobacilli during the fermentation. Predominant strains from three fermentations were isolated throughout the 48 h fermentation period. The use of...
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